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Sulz-style Beef Tongue in Aspic, AKA Jellied Beef Tongue

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Ingredients

Adjust Servings:
Boiled tongue:
1/2 Beef tongue Or a whole pork tongue
10 Black pepper whole
1 clove bud Clove
1 Bay leaf
2 Pimento
1 Onion Medium onion
1 Carrot
30 g of Celery root
30 g of Parsley root
a little bit of Salt
Aspic:
12 sheets of Gelatin
2 Egg(s)
3 Carrot
2 tbsp. of Parsley leaves
1 clove of Garlic
to taste Salt
to taste Grounded black pepper

Sulz-style Beef Tongue in Aspic, AKA Jellied Beef Tongue

  • 2 h
  • Serves 8
  • Medium

Ingredients

  • Boiled tongue:

  • Aspic:

Directions

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The Tongue in Aspic is essentially a tongue that has been boiled and then set in a jelly made from the broth used in cooking it. To improve the taste and visual appeal, you can add vegetables, eggs and greens to the mixture. If desired, the Tongue in Aspic can also be made in a casserole baking dish with the ingredients neatly laid out and the broth poured on top. In this case, you will use more broth and it’s crucial that the broth remains clear. Alternatively, you can go for a German or Austrian Sulz-type dish, where the solid ingredients take center stage and the jelly just keeps everything together. This Aspic recipe is precisely like that one.

This recipe is quite simple but there are a few key things to keep in mind:

  • Beef tongue is quite large, so this recipe is meant for just half of it. It’s best to use the meatier part for the tongue in Aspic, while the tip of the tongue can be nicely sliced and served as an appetizer.
  • To ensure both, the broth and the tongue are flavorful, cook the tongue with vegetables and spices, avoiding salt or using only a little.
  • Make sure to taste the broth—if it’s not flavorful enough, let it simmer down to intensify the taste.
  • The tongue requires a lengthy cooking time, which can cause the vegetables cooked alongside it to become overly soft. To avoid this, it’s best to boil the vegetables separately for the Tongue in Aspic.
  • Feel free to include a variety of boiled root vegetables, green peas, hard-boiled eggs and fresh greens in your dish—more colors make it look great!
  • The broth from the tongue is quite thin and won’t provide much thickness to the jelly, so make sure to add enough gelatin. Follow the recommended amount in the instructions, or use a bit more if you prefer a firmer jelly.
  • To easily take the Tongue in Aspic out of the dish, you can either dip it in hot water for a few seconds or line the bottom of the dish with cling wrap beforehand. The cling wrap method is more convenient, though it might not be the healthiest choice.

 

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Steps

1
Done

Cook beef or pork tongue with vegetables and spices until tender. I like to use a pressure cooker because it gets the beef tongue done in just 50 minutes. Once it's cooked, remove the tongue and quickly immerse it in cold water. This helps in peeling off the skin while it's still warm, making the process easier. Allow the tongue to cool, then dice half of the beef tongue (or the whole pork tongue) into small cubes.

2
Done

Have a taste of the broth. If it needs more flavor, just boil it down to the desired concentration. For added flavor, toss in a crushed garlic clove but remember to take it out later. Season generously with salt—the broth should be slightly saltier than what you want in the final dish. Measure out 1 liter of the broth and allow it to cool to about 70 degrees Celsius (not any higher).

3
Done

Next, soak the gelatin in cold water as directed on the package. Then, mix it into the broth until it's dissolved. Let the broth cool down to almost room temperature.

4
Done

Boil the hard-boiled eggs ahead of time. Cook the carrots and other root vegetables to your liking until they are soft but still have a bit of crunch. Dice everything into small cubes. You can keep the eggs whole and arrange them in the center of the Tongue in Aspic for a lovely presentation. Lastly, chop the greens finely.

5
Done

Combine the tongue cubes with the other ingredients and season with salt and pepper to your liking. Give it a taste—the mixture should be bursting with flavor.

6
Done

Transfer this mixture into an oblong, deep dish (or whatever dish you want to use), filling it nearly to the top. Then, pour in the broth—it should almost completely cover the pieces of tongue and vegetables. Place the dish in the fridge for a minimum of 4 hours, or ideally overnight.

7
Done

To serve the Tongue in Aspic, carefully flip it onto a serving platter. To help it release from the edges, dip the bottom of the dish in hot water for a few seconds first. Slice the Tongue in Aspic into pieces about 5 mm thick and accompany it with horseradish, mustard, mayonnaise and pickles.
Bon Appétit!

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